Peri Peri Chicken Pitta With Sweet Potato Wedges

1.Preheat the oven to 220°C/200°C (fan)/gas 7. Take your chicken out of the fridge and open the packet to let it air.

2.Cut your sweet potato(es) into wedges and add to a baking tray (or two) with a drizzle of vegetable oil and a generous pinch of salt. Give everything a good mix up.

3.Put the tray(s) in the oven for 20-25 min or until the wedges are tender and starting to crisp.

4.Peel and slice your red onion(s).

5.Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1/2 tbsp (1 tbsp) vegetable oil over a medium heat.

6.Once hot, add sliced onion with a pinch of salt and 1 tsp (1 1/2 tsp) sugar and cook for 3-5 min or until starting to caramelise.

7.Cut your chicken breast portion(s) in half across the middle to make chicken pieces.

8.Peel and finely chop (or grate) your garlic and cut your lemon(s) in half.

9.Combine ground smoked paprika, dried oregano, chopped garlic, and chilli flakes on a plate.

10.Add the juice from your lemon(s), soy sauce, and 1/2 tbsp (3/4 tbsp) vegetable oil and mix to form a paste.

11.Add the chicken pieces to the paste and mix until fully coated.

12.Once the onion has caramelised, push to one side of the pan and increase the heat to high.

13.Add the coated chicken to the other side of the pan and cook for 4 min on each side until golden, then turn the heat down to medium, cover with a lid, and cook for a further 3-4 min or until cooked through.

14.While the chicken is cooking, wash and shred your gem lettuce finely, then pat it dry with kitchen paper.

15.Slice your tomato(es) into rounds.

16.Add your pitta(s) to the tray(s) with the sweet potato wedges and cook for 1-2 min or until warmed through.

17.Cut the warmed pitta in half and spread the inside of each half with a dollop of natural yoghurt, then stuff with the peri peri chicken, caramelised onions, shredded lettuce, and tomato rounds.

18.Serve the peri peri chicken pitta with the sweet potato wedges and any remaining shredded lettuce and tomato rounds to the side. Enjoy!